Herb-Roasted Rack of Pork with Thyme Jus and Fondant Potatoes

By Culiora

A classic French roast rack of pork crusted with aromatic garlic and herbs, carved alongside meltingly tender fondant potatoes. A silky, concentrated pan jus infused with fresh thyme ties the succulent meat and rich, stock-braised potatoes together effortlessly.

• Servings: 4
• Prep time: 25 min
• Cook time: 75 min
• Total time: 100 min

Ingredients

• 1.2 kg bone-in French-trimmed rack of pork (approx. 4 bones)
• 2 tbsp Dijon mustard
• 3 clove garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves, finely chopped
• 1 tbsp olive oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 800 g floury potatoes (such as Maris Piper or Russet), peeled and cut into 4–5 cm thick cylindrical rounds
• 50 g unsalted butter
• 1 tbsp vegetable oil
• 3 clove garlic, lightly crushed
• 4 pcs fresh thyme sprigs
• 350 ml chicken stock or light veal stock
• 1/2 tsp fine sea salt
• 1 pcs shallot, finely diced
• 100 ml dry white wine
• 250 ml rich chicken or veal stock
• 4 pcs fresh thyme sprigs
• 20 g cold unsalted butter, cubed

Instructions

1. Remove the rack of pork from the refrigerator 45 minutes before roasting to come to room temperature. Preheat the oven to 190°C (170°C fan). Season the meat thoroughly with 1 tsp salt and 1/2 tsp black pepper.
2. In a small bowl, stir together the Dijon mustard, minced garlic, chopped rosemary, chopped thyme leaves, and 1 tbsp olive oil. Rub the mixture evenly over the top and meaty sides of the pork rack.
3. Heat a large ovenproof roasting pan or heavy skillet over medium-high heat. Sear the underside (bone side and ends) of the pork for 2 minutes to render slightly, then place it bone-side down in the roasting pan. Transfer to the oven and roast for 50–55 minutes, until the internal temperature reaches 62–64°C in the thickest part. Transfer the pork to a cutting board, tent loosely with foil, and rest for 15 minutes (the internal temperature will rise to a juicy 68°C).
4. While the pork roasts, prepare the fondant potatoes: pat the potato rounds completely dry with paper towels. Heat 1 tbsp vegetable oil and 20 g unsalted butter in a separate wide ovenproof skillet over medium-high heat. Add the potatoes and fry undisturbed for 5–6 minutes until deeply golden brown on the bottom. Flip, add the remaining 30 g butter, crushed garlic cloves, and 4 thyme sprigs, spooning the foaming butter over the tops for 2 minutes until the bottoms are also browned.
5. Season the potatoes with 1/2 tsp salt, then carefully pour in 350 ml hot stock around them (not over them). Transfer the skillet to the 190°C oven alongside the pork (or immediately after) and bake for 30–35 minutes, until tender to the tip of a knife and most of the liquid is absorbed and glazed.
6. Make the jus: place the pork roasting pan over medium heat on the stove (drain off all but 1 tbsp of fat). Add the diced shallot and cook for 2 minutes until translucent. Pour in 100 ml dry white wine, scraping up all the caramelised browned bits from the pan bottom, and simmer until reduced by three-quarters.
7. Pour in 250 ml stock and add 4 thyme sprigs, plus any accumulated resting juices from the pork board. Simmer briskly for 5–7 minutes until reduced to a lightly glossy sauce. Remove the thyme sprigs, take the pan off the heat, and whisk in 20 g cold cubed butter until glossy and emulsified. Taste and adjust seasoning with salt and pepper.
8. Carve the rested rack of pork between the bones into thick chops. Serve each chop alongside two fondant potatoes, drizzling generously with the warm thyme pan jus.